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Hazelnut-Crusted Brome Lake Duck Breasts
2013-08-06
https://www.metro.ca/userfiles/image/recipes/poitrines-canard-roties-noisettes-5001.jpg
PT10M
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Preheat oven to 350°F (180°C).Score skin of breasts in a crosshatch pattern. Season.Heat a skillet on medium; put breasts skin-side down in hot skillet.Cook 10 minutes or until skin is browned. Turn breasts over and cook 30 seconds.Drain off excess fait and reserve pan juicesPlace breasts skin-side up on a baking sheet.Bake 5 minutes. When breasts are done, keep them warm 5 minutes.Hazelnut crustBrown bread both sides in olive oil. Pat dry with paper towels.Transfer to a food processor and reduce to coarse breadcrumbs. Add remaining ingredients except honey.Pulse until ingredients are well blended.Coat breasts with honey. Cover each breast with 2 Tbsp. (30 mL) hazelnut mixture.Cut breasts into thin slices and serve with pan juices flavoured with a bit of hazelnut oil.
4
Metro
4
5
5
4
2 x 12 oz (2 x 330 g) duck breasts
salt and ground pepper
extra virgin olive oil
5-6 slices of baguette, cut 1/2 in. (1 cm) thick
3 Tbsp. (45 mL) hazelnut, toasted and crushed
1/4 tsp. (1 mL) minced orange zest
0.500 garlic clove, minced
2 fresh marjoram or thyme, minced
2 Tbsp. (30 mL) honey
hazelnut oil to taste
Hazelnut-Crusted Brome Lake Duck Breasts
-
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Lactose-free
4
servings
0:10
Preparation
0:20
COOKING
0:30
TOTAL TIME
Ingredients
-
2 x 12 oz
(2 x 330 g)duck breasts
-
salt and ground pepper
-
extra virgin olive oil
-
5-6
slices of baguette, cut 1/2 in. (1 cm) thick
-
3 Tbsp.
(45 mL)hazelnut, toasted and crushed
-
1/4 tsp.
(1 mL)minced orange zest
-
0.500
garlic clove, minced
-
2
fresh marjoram or thyme, minced
-
2 Tbsp.
(30 mL)honey
-
hazelnut oil to taste
Preparation
Preheat oven to 350°F (180°C).
Score skin of breasts in a crosshatch pattern. Season.
Heat a skillet on medium; put breasts skin-side down in hot skillet.
Cook 10 minutes or until skin is browned. Turn breasts over and cook 30 seconds.
Drain off excess fait and reserve pan juices
Place breasts skin-side up on a baking sheet.
Bake 5 minutes. When breasts are done, keep them warm 5 minutes.
Hazelnut crust
Brown bread both sides in olive oil. Pat dry with paper towels.
Transfer to a food processor and reduce to coarse breadcrumbs. Add remaining ingredients except honey.
Pulse until ingredients are well blended.
Coat breasts with honey. Cover each breast with 2 Tbsp. (30 mL) hazelnut mixture.
Cut breasts into thin slices and serve with pan juices flavoured with a bit of hazelnut oil.
Source :
Metro
Legal Notice
Lactose-free recipes
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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